Meal 92 - October 31st - Lamb Kofte, Pitta & Greek Salad
I can't claim to have the biggest collection of JO recipe books (currently just the four) but I do like to have a bit of a flick through from time to time, and when I'm in a bookshop I'll often pick up another one and see what I'm missing. As a result you do see certain dishes which run through the back catalogue. There's sausage pasta, a version of which seems to appear in every Jamie book. There's braised peas and lettuce, the 15 minute version of which I'm yet to actually do. Today I'm doing Greek salad, perhaps not really a Jamie signature dish, but it's one of my fave recipes in the "Jamie does..." book and so inevitably, I'm going to compare them.
29 Oct 2013
Korean Fried Rice, Steak, Mushrooms and Pickles
Meal 91 - October 29th - Korean Fried Rice, Steak, Mushrooms and Pickles
Sirloin steak is one of those ingredients where you just don't want to faff about with it too much. There's a reason why most restaurants serve it - and most recipes tell you to cook it - as simply as possible: it is melt-in-the-mouth delicious. As long as you don't mess around too much, you can't really go too far wrong. Which boded (bade?) well because this dish looked mental.
Sirloin steak is one of those ingredients where you just don't want to faff about with it too much. There's a reason why most restaurants serve it - and most recipes tell you to cook it - as simply as possible: it is melt-in-the-mouth delicious. As long as you don't mess around too much, you can't really go too far wrong. Which boded (bade?) well because this dish looked mental.
27 Oct 2013
Classic Cheese & Mushroom - Viva La Toastie
Meal 90 - October 27th - Classic Cheese & Mushroom - Viva La Toastie
I think the mark of a true chef (other than Michelin stars - and I'm probably still a few years off that level) is an ability to change a recipe depending on circumstances. To be able to freestyle a little depending on what is in your fridge, or what mood you are in. Today's breakfast (our fourth and final toastie) was supposed to be a classic cheese and mushroom but instead turned out to be a classic cheese. Lolz didn't want to buy a whole box of mushrooms when the recipe only called for three and I was only too happy to agree.
I think the mark of a true chef (other than Michelin stars - and I'm probably still a few years off that level) is an ability to change a recipe depending on circumstances. To be able to freestyle a little depending on what is in your fridge, or what mood you are in. Today's breakfast (our fourth and final toastie) was supposed to be a classic cheese and mushroom but instead turned out to be a classic cheese. Lolz didn't want to buy a whole box of mushrooms when the recipe only called for three and I was only too happy to agree.
26 Oct 2013
Rosemary Chicken, Grilled Polenta & Porcini Tomato Sauce
Meal 89 - October 26th - Rosemary Chicken, Grilled Polenta & Porcini Tomato Sauce
I feel like I've mentioned my spreadsheet quite a lot recently in this blog. It's basically a list of all the meals I've cooked so far, cross referenced with the chapter in which the meal is found and the score Lolz gave it. It means I can work out the average score per chapter and other wildly exciting statistics. I have also written some formulas which mean that every time I add a meal to the list, it works out what percentage of that chapter I have made. Prior to today, my spreadsheet was telling me that the chicken chapter was lagging behind with only 69% completed.
I feel like I've mentioned my spreadsheet quite a lot recently in this blog. It's basically a list of all the meals I've cooked so far, cross referenced with the chapter in which the meal is found and the score Lolz gave it. It means I can work out the average score per chapter and other wildly exciting statistics. I have also written some formulas which mean that every time I add a meal to the list, it works out what percentage of that chapter I have made. Prior to today, my spreadsheet was telling me that the chicken chapter was lagging behind with only 69% completed.
24 Oct 2013
Chorizo Carbonara, Catalan Market Salad
Meal 88 - October 24th - Chorizo Carbonara, Catalan Market Salad
I've not had much luck when it's come to cooking these 15 minute meals in, well, 15 minutes. My unofficial record is probably somewhere just over 15 minutes, but my average is probably hovering around the 25 minute mark (with a couple of anomalies clocking in at an embarrassing 45-ish minutes - curse those sage dumplings). Today I would be stepping things up by attempting to cook this chorizo carbonara during the half time break of a football match I was watching. The stakes were high - I don't like missing the start of the second half. And it would be an important test of the much maligned pasta dishes - could I prove to Lolz finally that they can be cooked as quickly and easily as any other midweek pasta meal?
I've not had much luck when it's come to cooking these 15 minute meals in, well, 15 minutes. My unofficial record is probably somewhere just over 15 minutes, but my average is probably hovering around the 25 minute mark (with a couple of anomalies clocking in at an embarrassing 45-ish minutes - curse those sage dumplings). Today I would be stepping things up by attempting to cook this chorizo carbonara during the half time break of a football match I was watching. The stakes were high - I don't like missing the start of the second half. And it would be an important test of the much maligned pasta dishes - could I prove to Lolz finally that they can be cooked as quickly and easily as any other midweek pasta meal?
20 Oct 2013
Prawn Cocktail, King Prawns & Sun-Dried Pan Bread
Meal 87 - October 20th - Prawn Cocktail, King Prawns & Sun-Dried Pan Bread
Ah prawn cocktail. Conjures up images of Fanny Cradock and 80s dinner parties, where it would be followed by duck a l'orange and blackforest gateau. Back in those days, it would probably be served in a stemmed cocktail glass, with a few prawns on a bed of iceberg lettuce, smothered in a mixture of ketchup and mayonnaise (masquerading of course as the much posher sounding Marie Rose sauce), with a wedge of lemon.
Ah prawn cocktail. Conjures up images of Fanny Cradock and 80s dinner parties, where it would be followed by duck a l'orange and blackforest gateau. Back in those days, it would probably be served in a stemmed cocktail glass, with a few prawns on a bed of iceberg lettuce, smothered in a mixture of ketchup and mayonnaise (masquerading of course as the much posher sounding Marie Rose sauce), with a wedge of lemon.
17 Oct 2013
Chorizo & Squid, Greek Style Couscous Salad
Meal 86 - October 17th - Chorizo & Squid, Greek Style Couscous Salad
You could argue that squid deserves it's own chapter in 15 minute meals. Not just because it isn't a fish, but because it has three meals to it's name - not bad for a rather marginalised member of the seafood community. I had never actually cooked squid before starting this challenge - now I can say I have griddled it, made it into "squidballs" and today I would be completing the trilogy by frying it with chorizo and peppers. And this looked like it would be the best of the three...
You could argue that squid deserves it's own chapter in 15 minute meals. Not just because it isn't a fish, but because it has three meals to it's name - not bad for a rather marginalised member of the seafood community. I had never actually cooked squid before starting this challenge - now I can say I have griddled it, made it into "squidballs" and today I would be completing the trilogy by frying it with chorizo and peppers. And this looked like it would be the best of the three...
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